Strawberry Rhubarb Stuffed French Toast

I know, I know, here I go with the rhubarb again. What can I say, I am addicted. I have a problem with stewed, sweetened rhubarb. This decadent breakfast treat came about last weekend when I was eating my strawberry rhubarb skillet jam out of the jar with a spoon. I wanted to eat it for breakfast on toast, but my daughter wanted french toast, so I decided to combine my ideas into one dish and make Strawberry Rhubarb Stuffed French Toast. Yes, sometimes I even amaze myself at my 7am culinary capabilities.

Since I didn’t have some perfectly stale brioche in the bread basket (who does?), I decided to slice up the rest of a baguette I did have on hand. Then, I dredged it in an egg and milk mixture, with a splash of vanilla for good measure, and set it on the skillet to cook. For the “stuffing” I added a touch of cream cheese and a heaping spoonful of jam on top of one of the browned french toast slices. Then I sandwiched it with another. My daughter just ate her plain with maple syrup. I, as expected, didn’t need syrup because the jam was so incredibly sweet and it has melted a bit into a syrup-like puddle. Breakfast was served.

Recipe

Strawberry Rhubarb Stuffed French Toast

makes 2

Ingredients

4

thick slices baguette, stale brioche, or country bread

2

large eggs

½

cup whole milk

1

splash vanilla

1

tablespoon cream cheese

2

tablespoons strawberry rhubarb jam (or jam of your choice)

2

tablespoons butter for the pan

Instructions

1. Beat the eggs, vanilla, and milk in a large mixing bowl or shallow baking dish and dredge the slices in the mixture for at least five minutes, flipping once or twice to saturate the bread.

2. While the bread is soaking, melt the butter over medium-low heat in a wide skillet. Swirl the pan so the butter entirely coats the bottom. Then, add the slices of bread to the melted butter and cook them for about 4 or 5 minutes per side, or it is golden brown. Then, flip the slices and cook the other sides. On top of two of the cooked pieces of toast add the cream cheese and jam – dividing it as evenly as you can between the two pieces. Allow them to soften while the bread finishes cooking. Then, use the remaining two slices of bread to close the sandwich and eat!

Naptime Notes

Naptime Recipe Serving ideas

This is almost a dessert like dish! If you are serving it to guest shower it with a dusting of confectioners sugar and some strawberry slices.